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[reubenray]

At the last minute my wife says she wants a ham done also.  Will I be able to do both of these at the same temperature?  I am assuming the ham will just need to be heated up, but the turkey will have to be smoked all the way. 

[pmillen]

You'll probably be able to smoke them both at the same temperature.  If it's around 350°F a precooked ham will get to 140°F IT in less than 2 hours, so it will probably have to go into the pit after the turkey.  You'll want to insert a remote-reading thermometer in each.

The only problem I foresee—at that temperature the sugar in a ham glaze will scorch or burn.  If it's not glazed I think you're home free.

EDIT:  Don't put the turkey above the ham if it's not in a pan.  You don't want turkey drippings on it.

You could start them at the same time and FTC the ham to hold it until the turkey's done.

[pmillen]

My previous response was based on my thinking that you were smoking a whole turkey.  I ignored your Subject Line specification that you're cooking a turkey breast.

They may cook at close to the same rate so I'd start them simultaneously and FTC the one that finishes first.

[reubenray]

I bought both of these today and they are both about 8 pounds each.